Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-03-14 DOI:10.1016/j.jfoodeng.2025.112570

Erwin R. Werner-Cárcamo , Sonia Millao , Alejandra Jara , Rommy N. Zúñiga , Mónica Rubilar

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Abstract

This study evaluates the impact of cooling methods on the physicochemical, rheological, and oxidative properties of beeswax oleogels structured in cold-pressed canola oil. Oleogels were produced using three cooling approaches: room temperature (20–26 °C; convection), cold storage (−16 °C; conduction/convection), and a novel experimental cooling system (ECS) operating at a controlled rate of 2 °C/min. The ECS generated a crystal network with more crystals and a higher average size than the C and RT methods, respectively—exhibiting a considerably higher projected mass fraction—developing a stronger crystal network structure. Compared to the other methods, ECS-cooled oleogels exhibited viscoelastic profiles resembling commercial fats and significantly lower peroxide and p-anisidine values during accelerated oxidation at 50 °C over 35 days, particularly up to day 21. These findings demonstrate that precise cooling control via the ECS improves oleogel structure and oxidative stability, offering a promising strategy for healthier fat alternatives.

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冷却方式对蜡油凝胶性质及氧化稳定性的影响：受控传导与对流冷却机制的比较研究

本研究评估了冷却方法对冷榨菜籽油中蜂蜡油凝胶的物理化学、流变学和氧化特性的影响。采用三种冷却方法制备油凝胶：室温(20-26℃；对流)，冷库(- 16°C；传导/对流)，以及一种新的实验冷却系统（ECS），其运行速率控制在2°C/min。与C法和RT法相比，ECS法生成的晶体网络具有更多的晶体和更高的平均尺寸，显示出相当高的投影质量分数，从而形成了更强的晶体网络结构。与其他方法相比，ecs冷却的油凝胶表现出类似于商业脂肪的粘弹性特征，在50°C下加速氧化35天，特别是在第21天，过氧化氢和对茴香胺的值显著降低。这些发现表明，通过ECS精确的冷却控制可以改善油凝胶结构和氧化稳定性，为更健康的脂肪替代品提供了一个有希望的策略。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.